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10 积分 2025-11-02 加入
Enhancement of the Primary Flavor Compound Methional in Potato by Increasing the Level of Soluble Methionine
11小时前
已完结
Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review
11小时前
已完结
Use of egg yolk phospholipids to generate chicken meat odorants
11小时前
已完结
Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis
11小时前
已完结
Branched-chain amino acids modulate the expression of hepatic fatty acid metabolism-related genes in female broiler chickens
12小时前
已完结
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